vegan and gluten free blueberry muffins on cooling rack with fresh blueberries

One Bowl Vegan and Gluten Free Blueberry Muffins

This muffin recipe is so easy to make and only requires 1 bowl! Fluffy muffins adorned with juicy blueberries with a crunchy bakery-style topping. These healthy muffins are the BEST!
Course Breakfast, Brunch
Cuisine American, Healthy, Vegan, Vegetarian
Keyword easy blueberry muffins, healthy muffin recipe, vegan and gluten free baked goods
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 muffins
Calories 141kcal
Author Amanda


  • 2 flax "eggs" (2 Tablespoons ground flaxseed + 6 Tablespoons water)
  • 2/3 cup unsweetened almond milk
  • 2 teaspoons apple cider vinegar
  • 1-3/4 cup gluten-free flour "spoon and level" method
  • 2/3 cup cane sugar plus more for topping (optional)
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/3 cup canola oil or other neutral tasting oil
  • 1/2 teaspoon pure vanilla extract
  • 1-1/2 cup blueberries fresh or frozen


  • Preheat oven to 425 degrees Fahrenheit. Adjust rack to the center in the oven. Grease muffin pan or line with liners.
  • Make flax "egg": In a small bowl, mix ground flaxseed with water. Let sit 5-10 minutes until it becomes gelatinous.
  • Make vegan "buttermilk": Mix almond milk with apple cider vinegar. Let sit 5-10 minutes until curdles.
  • In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
  • Make a small well in the center of the dry ingredients. Add oil, vanilla, flax egg, and buttermilk. Gently fold with rubber spatula until just corporated.
  • Add blueberries and fold until just combined. The batter will be thick.
  • Using a greased 1/4 measuring cup, "plop" batter into prepared pan. If you run out of batter, fill any empty cups halfway with water. Add blueberries to the top (optional) and sprinkle with cane sugar (also optional).
  • Place baking pan into the oven and reduce oven temperature to 375 degrees Fahrenheit. Bake for 30 minutes. Check if done by inserting a toothpick and ensuring it comes out clean.
  • Remove from oven and let cool for 5 minutes. Transfer to cooling rack and let cool for another 10 minutes. Leftovers can be stored on the counter (about 3 days), the fridge (about a week), or the freezer (about 3 months).


Serving: 1muffin | Calories: 141kcal | Carbohydrates: 14.9g | Protein: 2.7g | Fat: 8.2g | Saturated Fat: 0.6g | Sodium: 237mg | Potassium: 403mg | Fiber: 3g | Sugar: 8.3g | Calcium: 50mg | Iron: 0.5mg